In a large glass or plastic bowl, combine cucumbers, onion, garlic and pickling salt. Evenly arrange ice cubes over top. Cover with a clean cloth and let set at room temperature for 3 hours. Remove garlic. Rinse and drain well. In a large saucepan, combine Splenda, turmeric, celery seed, mustard seed, and vinegar. Add drained cucumber mixture. Mix well to combine. Cook over medium heat for 5 minutes, stirring occasionally. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/2-inch headspace. Seal and process in a boiling-water canner for 10 minutes.
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